The Ultimate Ritz Carlton Lemon Pound Cake

If you love a bright, buttery, citrusy dessert, you absolutely have to try this Ritz Carlton Lemon Pound Cake. It is incredibly dense, perfectly sweet, and practically melts in your mouth.

I remember the first time I baked this beautiful cake for my family. It was a rainy Sunday afternoon, and I desperately wanted to fill the kitchen with something sunny and comforting.

The aroma of fresh lemon zest and sweet butter was pure magic. It felt just as cozy as those early spring afternoons when we devour my favorite Strawberry Rhubarb Crisp.

When I finally pulled the golden cake from the oven and cut that first thick, satisfying slice, I knew this recipe was a keeper. There were no crumbs left on anyone’s plate!

Whether you are hosting a bridal shower or just want a cozy weekend treat, let me show you how to make this iconic dessert right at home.

Why You’ll Love This Ritz Carlton Lemon Pound Cake

If you have been searching for the best lemon pound cake recipe, look no further. This one has stood the test of time for a reason.

Here is exactly why this 1920 Famous Ritz Carlton lemon pound cake will become your new favorite:

• Incredible texture: It has that signature, old-fashioned dense crumb that cuts beautifully without falling apart.
• Crispy top: The secret combination of fats creates a gorgeous, slightly crispy golden crust.
• Real lemon flavor: There is nothing artificial here. Fresh lemon juice and zest make the flavor pop.
• Crowd-pleaser: It looks elegant sitting candidly on a rustic cake stand, but it is actually a surprisingly easy lemon pound cake to pull together.

Ingredients You Need

To make a truly great homemade lemon pound cake, you only need a handful of basic pantry staples.

• All-Purpose Flour: This gives the cake its sturdy structure.
• Baking Powder & Salt: For just the right amount of lift and flavor balance.
• Granulated Sugar: Sweetens the cake perfectly and helps create a tender crumb when creamed with the fats.
• Unsalted Butter: Make sure it is at room temperature! Butter provides the rich, classic flavor.
• Vegetable Shortening: This is the secret ingredient! Half a cup of shortening gives the cake its iconic dense texture and helps form that beautiful, crisp crust.
• Eggs: You will need 5 large eggs, at room temperature, to bind everything together.
• Whole Milk: Adds the necessary moisture. You can also use half milk and half heavy cream for an even richer cake.
• Fresh Lemons: You absolutely need fresh lemon juice and fresh lemon zest. Do not use bottled juice!

Step-by-Step Instructions

Making a lemon pound cake from scratch is surprisingly simple. Just follow these easy steps!

Step 1: Prep your pan. Preheat your oven to 350°F (175°C). Generously grease and flour a heavy tube pan (angel food cake pan) or a Bundt pan.

Step 2: Sift the dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set it aside.

Step 3: Cream the fats and sugar. In your stand mixer, beat the room-temperature butter, vegetable shortening, and sugar until it is pale, light, and fluffy.

Step 4: Add the eggs. Add the eggs to the creamed butter mixture one at a time. Beat well after each addition, and scrape down the sides of the bowl.

Step 5: Alternate wet and dry. Add the dry flour mixture in three parts, alternating with the milk. Always begin and end with the flour mixture. Mix on low speed just until blended.

Step 6: Fold in the lemon. Remove the bowl from the mixer. Gently stir in the fresh lemon juice and the lemon zest by hand using a spatula.

Step 7: Bake. Pour the thick batter into your prepared pan. Bake for 55 to 70 minutes, or until the top is golden brown and a toothpick inserted comes out clean.

Step 8: Cool. Let the cake cool in the pan for 10-15 minutes. Then, gently loosen the edges with a knife and invert it onto a wire cooling rack.

Pro Tips for Perfect Results

Want to ensure your moist lemon pound cake turns out perfectly on the first try? Keep these kitchen tips in mind.

Use room temperature ingredients. This is crucial! Cold eggs and cold milk will cause your creamed butter to curdle. Set them on the counter an hour before baking.

Grease your pan heavily. Pound cakes are notorious for sticking. Use a good layer of shortening and a heavy dusting of flour, or use a high-quality baking spray with flour in it.

Zest before you juice. Always zest your lemons before you cut them in half to squeeze out the juice. It is nearly impossible to zest a squeezed lemon half! If you struggle with getting the zest off without the bitter white pith, check out this super helpful tutorial on the best ways to zest citrus.

Common Mistakes to Avoid

Even an easy recipe can have pitfalls. Avoid these common baking mistakes.

Opening the oven door. Do not open the oven to peek during the first 50 minutes! A sudden rush of cold air will cause your beautiful cake to collapse in the middle.

Overmixing the batter. Once you add the flour, mix on the lowest speed only until the streaks disappear. Overmixing develops the gluten and makes the cake tough.

Using imitation extracts. Bottled lemon juice or lemon extract will not yield the same bright, fresh results. You need the natural acidity and oils from fresh citrus.

Serving Ideas

This Ritz Carlton Lemon Pound Cake is stunning all on its own. A simple, thick slice served on a casual plate with a hot cup of coffee is pure heaven.

If you are serving it for a special occasion, top each slice with a dollop of freshly whipped cream and a handful of fresh raspberries or blueberries.

Hosting a summer party? Set up a beautiful dessert table! Serve this bright, citrusy cake alongside my incredibly popular Raspberry Lemon Blondies.

If you want to offer a creamy contrast to the dense cake, my No-Bake Biscoff Cheesecake is always a massive hit and requires zero oven space.

Storage & Make-Ahead Tips

Pound cakes are fantastic for making ahead of time because their dense texture keeps them moist for days.

Room Temperature: Store the cooled cake in an airtight container or wrapped tightly in plastic wrap on the kitchen counter for up to 4 days.

To Freeze: This cake freezes beautifully! Wrap the completely cooled cake (or individual slices) tightly in two layers of plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months.

To Thaw: Let the wrapped cake sit on the counter overnight to thaw safely at room temperature before serving.

Final Thoughts

I am so thrilled for you to try this classic Ritz Carlton Lemon Pound Cake. It truly brings a little slice of sunshine right into your kitchen.

Whether you enjoy it for a casual Sunday brunch or serve it proudly at a holiday dinner, it is guaranteed to bring smiles to the table.

If you bake this Ritz Carlton Lemon Pound Cake, I would absolutely love to hear your thoughts! Please leave a comment and rate the recipe down below.

Don’t forget to snap a quick, candid photo and share it on your favorite Pinterest dessert board so you can easily find it next time the craving hits.

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